Slow cooked pork shoulder "steaks"

So in my ongoing first attempt to make Tacos al Pastor, I asked my butcher to slice 3 pounds of pork shoulder into 1/4 inch slices to marinate and pile onto a skewer. When I opened the butcher paper this morning, they were 3/4 inch slices! They are marinating as I write this, and I want to put them on tomorrow evening (after 36 hours in the Pastor marinade). Are there any issues with cooking them low and slow to internal 200 as I would normally do for a pork butt? There are enough "steaks" to cover the surface of my large, so I am planning to do that and use the plate setter. Anyone done this sort of cook before?

I'll be using the result in tacos, so I am not sure if I should aim for "pulled" style, or chop up the result and fry it in a skillet. I was thinking it would be nice to render all the fat out of them. I'll play it by ear and let you all know how it goes!